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1
Lightly oil an 8-inch-square baking pan.
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2
Using a sharp knife, peel the orange half, removing all of the bitter white pith.
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3
Working over the bowl of a food processor, cut in between the membranes to release the sections.
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4
Squeeze the juice from the orange membranes into the bowl; discard the membranes.
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5
Add the dates and water to the processor and puree until very smooth, scraping down the side as needed, about 1 minute.
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6
Scrape the puree into a bowl.
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7
Rinse and dry the processor bowl.
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8
In the food processor, process the almonds until very finely ground.
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9
Add the pecans, cinnamon and ground cardamom and pulse until the pecans are coarsely chopped.
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10
Add 1/4 cup of the date puree and pulse until the mixture holds together.
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11
Using oiled fingers, press half of the nut crust into the prepared pan in an even layer.
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12
Transfer the remaining nut crust to a bowl.
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13
Rinse the processor bowl again and pat dry.
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14
Using a vegetable peeler, remove the orange zest in strips, then thinly slice the zest.
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15
Using a sharp knife, peel the orange, removing all of the bitter white pith.
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16
Working over the bowl of the processor, cut in between the membranes to release the sections.
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17
Squeeze the juice from the membranes into the bowl.
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18
Add the dates and water; puree until smooth.
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19
Spread the filling over the crust.
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20
Crumble the nut crust evenly over the filling; press down to compact it.
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21
Refrigerate for at least 2 hours, until firm enough to cut.
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22
Cut the bars into 18 triangles, garnish with the reserved orange zest and serve.
